- The plumbing system was not properly repaired.
To prevent health hazards, a plumbing system shall be repaired according to the Ohio building code. Repair clog in floor drain in walk-in produce cooler to prevent water build-uo around drain. Per conversation with PIC, a company has been contacted to repair issue
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10/30/2015 | Standard Inspection |
- TCS foods were not being held at the proper temperature. Observed self-service grab n' go food items (sliced deli meats/cheeses) at 46 degrees at time of inspection.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Cooler was adjusted during inspection and maintenance was contacted to inspect coolers.
- Observed a build-up of dirt and debris (boxes, wrappers, food debris) in the bulk food storage area.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed to deter the presence of pests and rodents. Manager contacted maintenance to correct the problem during inspection.
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03/10/2015 | Standard Inspection |
- TCS foods were not being held at the proper temperature. PHF's (ex=grab n go items, raw meats, veggie dips, bean sprouts, alfalfa sprouts, etc.) were holding at 47F in the self serve display coolers.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Refrigeration company contacted.
- Critical: Observed improper storage of poisonous or toxic materials. Observed chemical spray bottles hanging above food containers in dry storage area.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
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10/28/2014 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Sliced deli meats and cheeses were holding at 44F in the display cooler.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Items moved to alternate cooler. Maintainence contacted during inspection. Correct By: 20-May-2014
- Equipment components are not intact, tight or properly adjusted. Repair or replace door to reach-in freezer to prevent ice build-up.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Per conversation with manager, new door is on order.
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05/20/2014 | Standard Inspection |
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